How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
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7 Up Pound Cake
Ingredients I used:
1-1/2 cups butter, softened
3 cups sugar, (Domino)
5 large eggs, room temperature
2 tablespoons lemon juice, room temperature
1 teaspoon pure vanilla extract & pure lemon extract
3 cups Gold Medal all-purpose flour, sifted
3/4 cup 7-UP soda, room temperature
Baker’s Flour Cooking Spray
For Glaze:
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice,
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime zest, optional
Preparations:
Preheat oven to 350°. Grease and flour (or use Baker’s Joy cooking flour spray), in a 10-inch fluted or plain tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, vanilla extra and lemon extract. Add flour alternately with 7UP, beating well after each addition. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Check after 55 minutes because ovens may vary. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioner sugar, lemon juice and enough 7UP to reach desired consistency. Add more confectioner sugar if you like glaze thicker. If desired, stir in zest of a lemon. Drizzle over cake.
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Recipe Mile-High Chocolate Cake
Recipe - Mile-High Chocolate Cake
INGREDIENTS:
-5 ounces fine-quality unsweetened chocolate, chopped
●2 1/4 sticks unsalted butter, softened
●2 3/4 cups sifted cake flour (not self-rising sift before measuring)
●1/4 cup unsweetened cocoa powder (not Dutch-process)
●2 teaspoons baking soda
●1 teaspoon baking powder
●1/2 teaspoon salt
●4 large eggs, at room temperature
●30 minutes
●1 cup granulated sugar
●1 cup packed light brown sugar
●1 1/2 teaspoons pure vanilla extract
●2 cups sour cream
●1 cup sugar
●6 tablespoons all-purpose flour
●6 tablespoons unsweetened cocoa powder (not Dutch-process)
●1 1/2 cups whole milk
●4 ounces fine-quality unsweetened chocolate, finely chopped
●1 tablespoon pure vanilla extract
●6 sticks (1 1/2 pound) unsalted butter, at room temperature
●Equipment: 2 (8- by 2-inch) round cake pans
Million Dollar Pound Cake
1 lb. butter, softened
3 c. sugar
6 eggs
¾ c. milk
1 tsp. almond extract
1 tsp. vanilla extract
4 c. all-purpose flour
Cream the butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 to 15 minutes; remove cake from pan and let cool completely on a wire rack. Yields one 10-inch cake.
#poundcake #millionaire #delicious